Ina Garten, the Barefoot Contessa herself, is the celebrity chef home cooks admire, look up to and want to emulate. So when Bon Appétit asked the Food Network star to reveal her go-to food items, we were all ears. Between working on her latest book, visiting Paris and cooking for Jeffery, Ina dished on her two refrigerator must-haves. And they’re even simpler than her signature rustic dish. “Butter and eggs,” the culinary Countess revealed, adding avocado is her favourite summer ingredient. Do you have these Ina Garten fridge foods in your pantry? For this recipe from food box service Gousto.co.uk you’ll need fish, eggs and oil (or butter).
Smoked Fish And Pea Risotto With Poached Egg
This classic Italian cuisine (for two) is full of flavour and takes 35 minutes to prepare.
160g traditional arborio rice
80g garden peas
1 vegetable stock cube
2 smoked basa fillets, cut into bite-sized pieces
5g fresh chives, finely chopped
1 garlic clove, finely chopped
6 spring onions, roughly chopped
Salt and pepper
1. Dissolve the vegetable stock cube in 700ml (1.4 litres) of boiled water. Then drizzle vegetable oil in a pan. Add spring onions and cook for three minutes until softened. Add arborio rice and garlic and cook for one minute, stirring to coat the grains in oil.
2. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock a little at a time, stirring continuously for 30 minutes or until the stock has been absorbed and the rice is cooked. Add garden peas and smoked basa to the rice. Cook for six minutes or until the fish is cooked and the peas are tender.
3. Bring a pot of salted boiled water to the boil over a high heat. Crack the eggs gently into the water and leave for three minutes. Then gently transfer the poached eggs to kitchen paper and season with salt and pepper. Serve the poached egg over the risotto and garnish with chopped chives.
Recipe and image: Gousto.co.uk